Asian Zoodle Salad Jars

For several years now, a trip to Williams-Sonoma or any other kitchen store just hasn’t held the same allure. Don’t get me wrong, they’re full of amazing kitchen equipment and products. But the thing is – I’m all set. I’m not the biggest fan of single-purpose gadgets, so since I already have a beautiful set of pots and pans, some sharp knives, and a few high-quality small appliances (as well as a tiny kitchen with limited storage), I’ve resisted bringing anything new home for awhile now.

I recently made an exception when I came across the gorgeous and healthy recipes over at Inspiralized. Using a tabletop, hand-crank machine called a spiralizer, vegetables can be cut into spirals that resemble noodles. It’s a fresh, fun new way to eat your veggies, and I just had to try it for myself! After a quick trip to Williams-Sonoma, I was in business. I guess every once in awhile, a little something new can keep me inspired in the kitchen.

First up, a re-make of my Asian Noodle Salad Jars, using “zoodles” (zucchini noodles) in place of regular noodles. It’s just amazing how the zoodles really do take on the texture of traditional noodles! I also layered in some yellow bell pepper, sugar snap peas, mandarin oranges and crunchy wonton strips. The Sesame-Ginger dressing stays in the bottom of the jar until you’re ready to stir and eat. Whip up a few of these Asian Zoodle Salad Jars this week and have a ready-made lunch waiting for you in the fridge!

Yield: 4 jars

Asian Zoodle Salad Jars

Ingredients

For the Salad Jars:

1 medium zucchini

Kosher salt

1 yellow bell pepper, thinly sliced

1 cup sugar snap peas, halved

1 can (14 ounces) mandarin oranges, drained

1 cup crunchy wonton strips

For the Sesame-Ginger Dressing:

4 teaspoons rice vinegar

4 teaspoons soy sauce

1 tablespoon peanut butter

1 tablespoon grated fresh ginger

1 tablespoon sriracha

2 tablespoons extra virgin olive oil

2 tablespoons sesame oil

Instructions

Make zucchini noodles: Using a spiralizer, spiralize zucchini into noodles (you can also thinly slice the zucchini into strips). Lay zucchini noodles on clean kitchen towel. Lightly sprinkle with salt; let stand 15 minutes. Squeeze out as much excess moisture as possible.

Meanwhile, prepare Sesame-Ginger Vinaigrette: In small bowl, whisk together vinegar, soy sauce, peanut butter, ginger and sriracha. While whisking, slowly drizzle in olive oil, then sesame oil, until all oil is incorporated.

Divide Sesame-Ginger Dressing equally among 4 pint-sized mason jars. Divide zucchini noodles over dressing. Layer with bell pepper, snap peas and oranges. If not serving right away, top with lids and refrigerate up to 2 days (storing wonton strips separately). When ready to serve, remove lid and pour off any excess moisture that may have come out of zucchini noodles (the dressing will remain in bottom of jar). Pour onto plate or bowl, top with wonton strips, stir and enjoy.

Hi, I’m Lori! I’m a Detroit-area culinary school graduate, food photographer, recipe developer and english muffin fanatic. This blog is where I post simple, yet special, original recipes for the "home chef" in all of us.